POSITION racks in the upper and lower thirds of the oven; heat oven to 375°.

BRING the tomatoes and their juice to a boil in a medium saucepan over medium heat.

ADD onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey and cook until heated through. Meanwhile, coat the tortillas with cooking spray.

DIVIDE the tortillas between 2 large baking sheets. Bake turning once until crisped and lightly browned, about 10 minutes.

MASH avocado in a bowl, stir in salsa and sour cream.

TO ASSEMBLE tostados, spread crisped tortilla with some of the avocado mixture. Top with turkey mixture, lettuce and cheese.

PLACE tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

HEAT 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides 2 to 4 minutes. Transfer to a cutting board and cover with foil to keep warm. Repeat with remaining 1teaspoon oil and quesadillas. Serve with avocado and the remaining salsa.

SPRINKLE pork chops with salt and pepper. Heat 2 teaspoons oil in a large oven-proof skillet over high heat.

ADD the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

ADD the remaining teaspoon oil to pan. Add onion and cook, stirring until softened. Stir in garlic and cook for about 30 seconds longer. Add orange juice and cook until most of the liquid has evaporated. Stir in barbecue sauce.

RETURN pork chops to the pan, turning several times to coat with the sauce. Transfer pan to the oven and bake until pork chops are cooked through and meat thermometer reads 165°.

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